Lentil & Green Vegetable Soup


This vegan delight is absolutely delicious and has all the good stuff – taste, leafy greens, fibre, protein and Brussels! This is a favourite of my mother … her recipe is “whatever is in the fridge with lentils in a slow cooker with curry powder or paste” … this is our version for today. Would love to know what your version is tomorrow!


1 brown onion, diced
2 large garlic cloves, sliced
2 tablespoons of curry powder or whole spices you love (we love Herbies Curry Mix with Whole Seeds)
2 cups red lentils, uncooked
300 grams fresh Brussels sprouts, trimmed and halved
1 bunch fresh silverbeet, sliced
300 grams frozen spinach, 1 packet defrosted slightly
300 grams frozen peas
8 cups boiling water
4 bay leaves, fresh or dried
2 tablespoons of good olive oil
Ground black pepper to taste
Fill the kettle to maximum with fresh water and boil


Fry the onions and garlic on the stove top on a medium heat for a few minutes so they start to colour. (We have a slow cooker that we can put on the hob, if you don’t have one like that, use a frypan and transfer everything to the slow cooker).

Add the curry mix and fry gently for 2-3 minutes to get all the spices popping and smelling delicious.

Add everything else and stir through so it’s really well combined.

Pop into the slow cooker and Mum says to cook until the lentils are mushy and you can’t see them anymore. We had the slow cooker on high and cooked for 3 hours. But they’re all different, so please go with Mum’s advice!

Enjoy with friends and family and delightful conversation about how amazing you are.

With Love, Sarah

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